Almond Tart (Crostata di Mandorle)
Instructions
In a hot oven roasted almonds.
Let them cool down then pestatele in a mortar and add gradually the sugar: you will have to obtain a homogeneous mixture.
Rovesciatene on half pastry Board, join the 3 egg whites, flour and lemon zest.
Worked fine then roll out dough and line a mold round buttered and floured tarts, cutting away the excess dough that you will use for the ' grid '.
Add remaining 1 egg to the dough, 3 egg yolks and a pinch of cinnamon then stir vigorously.
Pour the mixture into the mold, then levelling derived from leftover dough strips that you will support the filling forming a grid.
Decorated with almonds, recalling half a diamond at the center of each grid format to paste, and cook in the oven at 180 degrees for about 40 minutes.
Serve the cake warm or lukewarm.
Ingredients and dosing for 6 persons
- 400 g of almonds peeled and peeled
- 250 g of flour
- 120 g of sugar
- 4 eggs
- == 1 lemon (zest)
- 1 pinch of cinnamon powder
- To decorate:
- Half almonds
- For the mold:
- Flour
- Butter